Historic, Archive Document

Do not assume content reflects current scientific knowledge, policies, or practices.

4

1

Do You Know Corn Meal? ITS USE MEANS Service to Your Country Nourishing Food for You

Try com bread and see how good it can be. There are many kinds. You will wonder why you

didn’t use it every day before the war.

It is very nourishing, too. A cup of corn meal gives even more fuel to your body than a cup of

wheat flour.

Here is a quick kind of com bread. Our grandmothers

used to bake it on a board before the open fire. You can bake

it in your oven. Corn Dodger

2 cups com meal. 2 teaspoons fat.

1 teaspoon salt. 1 f cups boiling water.

Pour the boiling water over the other materials. Beat well. When

cool, form into thin cakes and bake 30 minutes in a hot oven. Makes 1

biscuits. These crisp little biscuits are good with butter or gravy. Eat them with your meat and vegetables.

17109°—17 * % Com bread is especially good made with sour milk and

soda ; but sweet milk and baking powder are jsatisfactory. Eggs improve the flavor and add to the food value, but may be omitted if too expensive. CORN BREAD

( 1 ) (2) 2 cups com meal. 2 cups corn meal. 2 cups sweet milk (whole or skim). 2 cups sour milk.

4 teaspoons baking powdee. 1 teaspoon soda.

1 tablespoon sugar. 1 tablespoon sugar.

2 tablespoons fat. 2 tablespoons fat.

1 teaspoon salt. 1 teaspoon salt.

s egg (may be omitted). I egg (may be omitted).

Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat well. Bake in shallow pan for about 30 minutes.

An Old Southern Recipe

Here is an old-fashioned soft spoon bread that Southerners like. With milk or simp it makes a satisfying meal.

SPOON BREAD

2 cups water. 1 tablespoon fat.

1 cup milk (whole or skim). 2 eggs.

1 cup com meal. 2 teaspoons salt

Mix water and com meal and bring to the boiling point and cook 5 minutes. Beat eggs well and add with other materials to the mush. Beat well and bake in a well-greased pan for 25 minutes in a hot oven. Serve from the same dish with a spoon. Enough for six. 17109°—17 Do you use corn-meal mush for a breakfast food?* It is both cheap and good. Cooked in skim milk instead of water it is extra fine and the food value of the dish is nearly doubled.

Here is a delicious corn meal and milk dessert.

INDIAN PUDDING

4 cups milk (whole or skim). f teaspoon salt.

£ cup com meal. 1 teaspoon ginger. J cup molasses.

Cook milk and meal in a double boiler 20 minutes; add molasses, salt, and ginger. Pour into buttered pudding dish and bake two hours in a slow oven, or use your fireiess cooker. Serve with milk. This makes a good and nourishing dessert. Serves six.

Com Meal and Meat

Corn meal is good combined with meats. Such a dish is a meal in itself. Try this one.

TAMALE PiE

2 cups com meal. 1 onion. 6 cups water. 2 cups tomatoes.

1 tablespoon fat. 1 pound hamburger steak.

Make a mush by stirring the com meal and 1^ teaspoons salt into boiling water. Cook 45 minutes. Brown onion in fat, add hamburger and stir until red color disappears. Add salt, pepper, and tomato. A sweet pepper is an addition. Grease baking dish, put in layer of corn-meal mush, add seasoned meat, and cover with mush. Bake one-half hour. Serves six. Corn Helps Us Feed the World

Ours is the splendid burden of feeding the world. There is no magic way of making food win the war. It can be done in but one way; the way of voluntary and eager resolution and action of the whole people in every shop and every kitchen and at every table in the land. The more corn we use the more food can be sent abroad. There are at least 50 ways to use corn meal to make good dishes for dinner, supper, and breakfast. Your family is missing delicious, nourishing, economical food if you are not serving corn-meal dishes in your home. Here are some more suggestions:

HOT BREADS DESSERTS HEARTY DISHES

Boston brown bread. Corn-meal molasses cake. Corn-meal croquettes. Hoccake. Apple com bread. Corn-meal fish balls. Muffins. Dumplings. Meat and corn-meal dump- Biscuits. Gingerbread. lings. Griddle cakes. Fruit gems. Italian polenta. Waffles. Tamales.

4 The recipes are in Farmers’ Bulletin 565, ‘Corn Meal as a Food and Ways of Using It,” free from the Department of Agri- culture.

United States Food leaflet No, 2

WASHINGTON : GOVERNMENT PRINTING OFFICE : 19!?